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Updated: Aug 14, 2026
07:10
Untargeted Liquid Chromatography-Mass Spectrometry-Based Metabolomics Analysis of Wheat Grain
Published on: March 13, 2020
Dynamic Changes in Volatile Organic Compounds and Quality Traits in Two Wheat Cultivars During Grain Filling: An
Hongyan Mao1,2, Lianzheng Liu2, Jinshan Zhang1
1College of Agriculture, Xinjiang Agricultural University, Urumqi 830052, China.
Foods (Basel, Switzerland)
|August 13, 2026
Summary
This study tracked wheat
Area of Science:
- Agricultural Science
- Food Chemistry
- Analytical Chemistry
Background:
- Wheat quality is influenced by grain filling.
- Volatile organic compounds (VOCs) contribute to wheat aroma.
- Gluten type impacts wheat characteristics.
Purpose of the Study:
- Investigate how grain filling affects wheat quality traits.
- Analyze VOCs and their relationship with quality in two wheat varieties.
- Identify key aroma compounds during wheat development.
Main Methods:
- Two winter wheat varieties (medium-strong and medium-weak gluten) were analyzed across five grain-filling stages.
- Quality traits (moisture, sugar, hardness, TKW, starch, protein) were measured.
- Volatile organic compounds (VOCs) were identified using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).
Main Results:
- Moisture and total soluble sugar decreased; hardness, thousand-kernel weight, and starch increased during grain filling.
- Protein content exhibited a 'high-low-high' pattern.
- 19 prioritized VOCs were identified, with aroma profiles shifting from green/malty to waxy/fatty/grain-like notes.
- Distinct aroma profiles were observed between the two wheat varieties.
- Key VOCs correlated significantly with starch, total soluble sugar, and protein content.
Conclusions:
- Grain filling significantly alters wheat quality traits and VOC profiles.
- Specific VOCs are associated with key quality parameters in wheat.
- Findings provide a reference for understanding wheat aroma development and quality.
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